Use of external fat width to describe beef and
lamb cuts in food composition tables
Use of external fat width to describe beef and
lamb cuts in food composition tables
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Date
2003
Authors
Cobiac, Lynne
Doulez, Veronique
Leppard, Phil
Lewis, Janine
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Cobiac, L., Doulez, V., Leppard, P.,
& Lewis, J., 2003. Use of external fat width to describe beef and lamb cuts in food
composition tables. Journal of Food Composition and Analysis, 16(2), 133-145.